But Emma Hamilton had been born to the poverty of a coal-mining town and spent her teenage years working as a prostitute. From the brothels of London to the glittering court of Naples and the pretentious country estate of the most powerful admiral in England, British debut historian Kate Williams captures the life of Emma Hamilton with all its glamour and heartbreak.In lucid, engaging prose, Williams brings to life a complex and intelligent woman. Emma is sensuous, generous, artistic, at once shamelessly seductive and recklessly ambitious. Willing to do anything for love and fame, she sets out to make herself a star–and she succeeds beyond even her wildest dreams. By the age of twenty-six, she leaves behind the precarious life of a courtesan to become Lady Hamilton, wife of Sir William Hamilton–the aging, besotted, and probably impotent British ambassador to the court of Naples.But everything changes when Lord Nelson steams into Naples harbor fresh from his triumph at the Battle of the Nile and literally falls into Emma’s adoring arms. Their all-consuming romance–conducted amid the bloody tumult of the Napoleonic Wars–makes Emma an international celebrity, especially when she returns to England pregnant with Nelson’s baby.With a novelist’s flair and an historian’s eye for detail, Williams conjures up the world that Emma Hamilton conquered by the sheer force of her charisma. All but inventing the art of publicity, Emma turned herself into a kind of flesh-and-blood goddess–celebrated by wits and artists, adored by thousands, and, for a time, very rich. Yet Emma was willing to throw it all away for the man she adored. After four years of archival research and making use of hundreds of previously undiscovered letters and documents, Kate Williams sets the record straight on one of the most fascinating and ravishing women in history. England’s Mistress captures the relentless drive, the innovative style, and the burning passion of a true heroine.

    The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.